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Strawberry Sherbet Recipe

Strawberry Sherbet: Preheat your oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.

Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a the baking sheet and bake in the preheated oven, stirring occasionally, until the strawberries intensifies are soft and the syrup is thick, about 40 - 50 minutes. Remove from oven, let cool, then place in your food processor or blender. Add the remaining ingredients and process until smooth. Transfer to a large bowl, cover, and place in the refrigerator until chilled (several hours or overnight).

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, you can serve it straight away or transfer the sherbet to a chilled container and place in the freezer for a couple of hours before serving. For longer storage you may have to transfer the sherbet to the refrigerator for about 20 -30 minutes before serving to soften.

Serves 4.

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Strawberry Sherbet:

1 pound (450 grams) fresh strawberries, cut in half

2 tablespoons (40 grams) light corn syrup, agave, golden syrup, or a mild flavored honey

1/3 cup (65 grams) granulated white sugar, or to taste

1 tablespoon (15 grams) freshly squeezed lemon or lime juice

1 tablespoon (15 grams) Limoncello (optional)

1/4 cup (60 grams) plain yogurt, sour cream, or creme fraiche

3/4 cup (180 grams) heavy whipping cream (cream with a 35 - 40% butterfat content)